My name is John O'Connell, I am young culinarian trained in Culinary, Pastry, Artisan Bread, and Showpieces. I grew up in Catasauqua, PA a small suburban town just a few miles out of Allentown PA. Ever since I was a young child I knew I wanted to be a chef. I had a gastronomic obsession that I got from my older brother Stacey. In 2002 I began my education as a culinarian at Lehigh Career and Technical Institute in Schencksville PA as a eager 14 year old. in 2006 I graduated from LCTI and moved to Providence, Rhode Island to further my education at the famed College of Culinary Arts at Johnson & Wales University. While at Johnson & Wales I accelerated my learning and Received degrees in Culinary Arts and Baking and Pastry Arts. Currently I am studying for my Masters in the Arts of Teaching in Food Service Education.Over my near decade of culinary training I have worked as a prep cook to eventual Sous Chef for a small caterer. Staged at Stephen Starr's famed Tangerine Restaurant in Philadelphia, worked under the tutelage of Jules Ramos of Eleven Forty Nine and have advanced the Ranks from Student to Teaching Assistant and eventual Graduate Fellow at Johnson & Wales University. During my time I have had the extreme pleasure of working with some of the finest chefs in the world side by side. in 2011 I was nominated and competed for the American Culinary Federations Student Chef of the Year one of the greatest moments of my life to date.
Education
- A.O.S Culinary Arts- Johnson & Wales University, Providence, Rhode Island
- B.S Culinary Arts- Johnson & Wales University, Providence, Rhode Island
- A.O.S Baking & Pastry Arts- Johnson & Wales University, Providence, Rhode Island
- American Culinary Federation - Greater Lehigh Valley Chapter
- Bread Bakers Guild of America
- Retail Baking Assocation
- International Food Service Executives Assocation
- Multi-Cultural Food Service Assocation
- Bridging Culinary Arts
